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Vietnamese Noodle Salad
Serves 2
200 g firm marinated tofu, cut into cubes
100 g vermicelli noodles, cooked per pack instructions
300 g fine cut slaw mix
0.25 cup fresh mint leaves, roughly chopped
0.25 cup fresh coriander leaves, roughly chopped
3 tbsp sweet chilli sauce
2 tbsp soy sauce
2 tbsp extra virgin olive oil
1 lime, juiced
2 tbsp crushed peanuts
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